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If You Butcher Your Own Deer.....


Lawdwaz

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The WNY crew shook and then washed [mention=7829]left field[/mention]’s hand? Was his hand dirty from shaking or was it washed out of a show of respect? Did you each take turns washing his hand or was it a communal act, each focusing on one finger simultaneously? A secular maundy, perhaps?

Hey VH…I didn’t see your handle on that previous wolc post. My apologies…not intended for you.
Apologies too for my confusion regarding OUR hand washing. We were getting the “lefty” cooties off our hands!


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28 minutes ago, Chef said:


I have met both LF and VH both great people and not the same person


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Thanks, not to get sappy but I think you’re great people too. 
Since joining the forum I’ve been accused of being or having been several different people. Not sure what fuels those suspicions but there’s gotta be a diagnosis somewhere in there... 

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18 minutes ago, crappyice said:


Hey VH…I didn’t see your handle on that previous wolc post. My apologies…not intended for you.
Apologies too for my confusion regarding OUR hand washing. We were getting the “lefty” cooties off our hands!


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Haha! No need for apologies, I was just thrilled at the prospect of leaning about a new huntNY ritual 

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  • 4 weeks later...

WOW. the other night i attempted a few jars of canned venison for the first time. It came out fork tender, similar to a pot roast, and such a good flavor. 

Here's what I did:

trim the meat of all fat, sinew, silverskin, etc

cut it into roughly 1" chunks 

I seasoned it with salt, pepper, garlic powder, and just a dash of chili powder

in the prepared mason jar I started with a few spoons of pasta sauce, then a few thin sliced chiles (I used jalapeno), then added the meat to just about the top of the jar, then topped it with another spoon of sauce and some more chiles. 

sealed it all up and put it in the pressure cooker for a little over an hour.

I just tried it for lunch. I may actually shoot extra deer this year just to make sure I'm stocked for this! And it won't take up space in the freezer. 

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Just now, Bolt action said:

The cooker I got is smaller. I cooked up 3 quart jars and a .75 pint jar in the first batch. I'll have to play with different sized jars to see where I can make the most per batch.

Just an FYI. pint jars are 60 minutes and quarts are 90 for every cold packed meat recipe I have seen. If you are  getting into this I highly suggest the Ball canning guide and discourage internet. I have seen a bunch of bad info out there and you do not want to mess with badly canned food. 

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